• In Memory of Rebarcock.

    As we navigate life without Pat 'Rebarcock.' Flood, who passed on Sept 21, 2025, we continue to remember the profound impact he had on our community. His support was a cornerstone for our forum. We encourage you to visit the memorial thread to share your memories and condolences. In honor of Pat’s love for storytelling, please contribute to his ‘Rebarcock tells a story’ thread. Your stories will help keep his spirit alive among us.

Nape’s gonna have some competition after about 1500 today!

Chris Farley

Misunderstood lurker
Founder
Laugh at me all you want players, but I just put my 10 lb butt in the oven. Pulling it out in about 10 hours or when internal temp is around 200. This shit gon be succuLEENNTT!!

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Ribs were off the chart. Should have taken pictures. White wine flowing here. Let’s go merica
What’s your secret? I won’t tell anyone......


.....imma firm believer that if you cook them correctly they don’t need sauce. Salt, pepper, cayenne and some brown sugar to balance out the richness.
 
What’s your secret? I won’t tell anyone......


.....imma firm believer that if you cook them correctly they don’t need sauce. Salt, pepper, cayenne and some brown sugar to balance out the richness.
Standard Rub. I have been cooking them at 300 recently for 2 hours open then 2 wrapped. Put honey and brown sugar on them when I wrap. I have really liked that addition recently. No sauce on ribs, just on the side.
 
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